Nectarine Tart

By Market Magazine
NECTARINE TART

NECTARINE TART

0 from 0 votes
Serves

8

Preparation (plus 1 hour chill time)

30

minutes
Cooking Time

45

minutes

Ingredients

  • 175 g 175 butter, softened

  • 1/2 cup 1/2 caster sugar

  • 1 tsp 1 vanilla extract

  • 1 1 egg

  • 1 cup 1 self-raising flour

  • 1 cup 1 plain flour

  • 1 tsp 1 ground ginger or cinnamon

  • Milk and white sugar, to glaze

  • FILLING
  • 800 g 800 nectarines (8 medium)

  • 1/4 cup 1/4 caster sugar

  • 1 Tbsp 1 honey

  • 3 tsp 3 cornflour

Method

  • Place butter, sugar and vanilla into bowl of electric mixer, beat until light and fluffy. Add egg, beat until combined.
  • Add flours and spice and mix until dough just forms. Shape into fl at disc, cover and refrigerate for 1 hour.
  • Preheat oven to 200°C, fan-forced. Roll out dough between 2 sheets of baking paper to 30cm round. Transfer paper and pastry to oven tray and remove top sheet of paper.
  • Remove nectarine stones, then slice into wedges or thick slices. Mix with sugar, honey and cornflour.
  • Arrange nectarines over pastry leaving 4cm border. Spoon over juices.
  • Fold outside edge of pastry over filling. Brush with milk, sprinkle with extra sugar. Bake for 15 minutes, then lower temperature to 180°C for further 10-15 minutes or until golden brown.

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